Banana Split Fruit Salad Recipe
- 2 medium bananas
- 1/4 medium seedless watermelon
- 1 carton (6 ounces) vanilla custard-style yogurt
- 1 cup fresh raspberries
- 1/4 cup chopped walnuts
- 1. Cut each banana in half widthwise. Cut each half into four pieces lengthwise. Using an ice cream scoop, scoop four balls from watermelon (save remaining melon for another use).
- 2. Arrange four banana pieces in each shallow dessert bowl; top with watermelon. Spoon yogurt over melon. Sprinkle with raspberries and walnuts. Serve immediately. Yield: 4 servings.
1 serving equals 248 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 35 mg sodium, 54 g carbohydrate, 6 g fiber, 6 g protein.
Reviews for Banana Split Fruit Salad
"I made these one evening when my young grandchildren (ages 3, 5, and 7) were here for supper. They really enjoyed them. I used unsweetened frozen raspberries (thawed) and that worked out just fine. I left off the walnuts, too. (A sprinkle of granola or toasted coconut might be a nice garnish instead of walnuts if kids don't care for nuts). These little salads were cute, fun, and a nice flavor combination."